Tequila OR vodka in your summer cocktails!

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Container of lime juice with cut limes
Container of lime juice with cut limes (Photo credit: Wikipedia)

Lime-juicy drinks are really big on Cinco de Mayo (a mainly American-concocted holiday based on the Mexican victory over the French in Puebla in 1862–not Mexican Independence Day, which is September 16). And these kinds of cocktails are big all summer in Chicago. But, did you know you can use either vodka or tequila in many favorite recipes? Yes, you can. See below.

Compliments of Ketel One Vodka, here are a couple of vodka-infused limey cocktail recipes to try:

Dutch Margarita
1.25 oz. Ketel One Citroen
2 oz. margarita mix
.5 oz. fresh lime juice
Splash of Grand Marnier

Shake with ice in a cocktail shaker. Strain into a salt-rimmed rocks glass filled with ice. Garnish with a lime wedge.

Fancy Mexican Mule
1 ½ oz. Ketel One Vodka
½ oz. orange liqueur
½ oz. fresh lime juice
½ oz. ginger liqueur
3 oz. ginger beer
5 cilantro leaves
1 jalapeño slice (seedless)

Muddle cilantro and jalapeño in the bottom of mixing glass. Add Ketel One Vodka, orange liqueur, ginger liqueur and lime juice and shake with ice. Strain into a copper mug or highball glass filled with ice. Top with ginger beer. Garnish with cilantro leaves and a slice of jalapeño.

English: Classic margarita with Cointreau, goo...
English: Classic margarita with Cointreau, good tequila and fresh lime juice (Photo credit: Wikipedia)

And now, a couple of tequila-based recipes for your pleasure:

The Margarita
salt for rimming the glass (optional)
1 ½ oz. 1800 Silver (or other agave based tequila)
1 oz. fresh lime juice
½ oz. Cointreau (Triple Sec is less desirable)

If using salt, moisten the rim of the glass with a damp paper towel. Dip in salt.  Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.

Fast Mexican Mule
1.5 oz. 1800 Silver tequila (or other agave based tequila)
3 oz. Ginger beer
Juice of half a lime

Combine all ingredients. Add ice; shake well and strain. Serve over ice in a highball glass. Garnish with a fresh lime wedge.

 

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